Xinjiang-style noodle soup

AT A GLANCE

Serves 4 people

45 min preparation

6 hours 15 min cooking

The flavours of Uighur cooking in the Xinjiang region of
north-west China are quite different from those found around the
rest of the country. Xinjiang is home to a large Muslim population,
so lamb or mutton is typical, and spices such as cumin and chilli
flavour many dishes. This dish sees soupy noodles topped with a
stir-fry; you could use any kind of stir-fried meat you like -
minced pork with bamboo shoots and Sichuan pepper, for example,
works well.

To make a lamb stock, preheat oven to 180C and roast lamb bones and onion halves on a roasting tray until browned (1-2 hours). Pour off fat, transfer lamb bones and onions to a large saucepan and cover with water. Bring to the boil, skim scum, reduce heat to low and simmer very gently, topping up with more water if necessary, until stock is well flavoured (4-6 hours). Strain, cool, refrigerate until chilled, then remove fat from surface, if desired.

02

For crisp garlic and garlic oil, heat oil in a wok over high heat until surface shimmers, add garlic and stir continuously until garlic is golden (1½-2 minutes). Transfer garlic to a bowl with a slotted spoon and cool oil separately.

03

Combine lamb, soy sauces and cornflour in a bowl and set aside.

04

Dry-roast cumin seeds, peppercorns and chilli (20-30 seconds), then finely crush using a mortar and pestle. Set aside.

05

Bring 1.2 litres reserved lamb stock to a simmer, then keep warm.

06

Cook noodles in a saucepan of boiling water until just cooked (3-5 minutes). Drain, keep warm.